Instant Pot Chicken and Rice Recipe
A one-pot meal with tender chicken breasts and fluffy rice cooked in savory broth. Ready in 30 minutes with minimal effort and cleanup.
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Servings: 4 servings
Calories: 420kcal
Ingredients
- 4 boneless, skinless chicken breasts
- 1 ½ cups jasmine rice or basmati rice
- 4 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 green onions, sliced (optional garnish)
Instructions
- Heat olive oil in the Instant Pot on sauté mode
- Sear chicken for 2-3 minutes per side
- Add garlic, paprika, thyme, salt, and pepper
- Pour in broth and rice
- Close lid and set to pressure cook on high for 10 minutes
- Allow natural pressure release for 10 minutes before quick release
Notes
Use bone-in chicken for extra flavor and adjust cooking time
Rinse rice before cooking for better texture
Add frozen peas or carrots in the last 5 minutes for extra veggies
Store leftovers in an airtight container for 3-4 days
Rinse rice before cooking for better texture
Add frozen peas or carrots in the last 5 minutes for extra veggies
Store leftovers in an airtight container for 3-4 days
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 45g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 75mg | Sodium: 3500mg | Fiber: 1g | Sugar: 2g